Mblah's Meat Sauce

Well since my little man is taking a nap it's mommy's play time or as I call it cooking

I have been meaning to post this recipe for a while but haven't had a moment long enough to post it.

I love pasta and sauces but red sauce I can't always eat because it gives me killer heartburn.

But this time I made an exception and took some Zantac before eating. lol

I prefer white sauces...mmmmm. I can eat those with a spoon like one would eat brownie or cookie batter! I love red sauce but it doesn't like me.
Sucks being Italian/Sicilian, you would think it's in my blood! Must be my German side from my dad that kills it. lol

I usually use fresh tomatoes but I didn't have any. I know what a sin!! I would forget my brain if it wasn't attached to my body. I swear having a
baby has sucked my brains dry! lol I always have tomatoes, always. I went to grab fresh ones and said a few words I can't say on here when I saw I
didn't have any. lol I always have diced tomatoes on hand for this reason.

Usually I'd probably use about a 10-12 vine ripped tomatoes. I would
just dice them up and toss them in instead of canned ones.

Skin the tomatoes... Pro tip: core the tomatoes and freeze them... then run them under cold water and the skins slip right off

I've never frozen tomatoes before. Good idea. I usually never have any left to freeze lol I use A LOT of tomatoes. What do you store them in? Ziplock
bags or a container? I will have to do this this weekend when I go grocery shopping. I can buy double and do this, that way when my brain shorts out I
have back up.

Its fresh, and no preservatives or other junk you get in canned materials...

Sorry but I don't think there is anything wrong with canned items but I actually use this Pomi
but not every store carries it however all stores have canned tomatoes. These are also more expensive than canned tomatoes.

When I post my recipes I tend to change parts to make it easier for everyone to find or make. I also know not everyone has time to make many of my
recipes so I change them accordingly. If I posted my truly 100% from scratch meat sauce and pasta it would take you all day to make. I make bread,
pasta and the sauce all from scratch but I usually reserve that for a day when my husband is home and a weekend.

Pomi is my favorite go to for Italian goodies. It's not in a can and it's all natural and imported from Italy. I know Publix carries it and so does
Big Lots. I find A LOT of good imported goods from Europe at Big Lots, who knew! I found some really good all natural semolina pasta there recently
and it was delicious! I can't stand enriched pasta! It just tastes wrong. lol Pomi

I have a question. I'm very anal about overcooking my food so in knowing that, do we necessarily need to cook this recipe for a few hours? I mean,
by doing so does it help impart the flavors better? Basically I'm just curious as to the reasoning behind it.

When I make a meat sauce, My hamburg is still bloody when I throw it in to cook with the sauce. I to keep the most amount of vits. and nuts. from
being cooked out. I know that the beef will be cooked further when being cooked with the sauce.

kimish
I have a question. I'm very anal about overcooking my food so in knowing that, do we necessarily need to cook this recipe for a few hours? I mean,
by doing so does it help impart the flavors better? Basically I'm just curious as to the reasoning behind it.

When I make a meat sauce, My hamburg is still bloody when I throw it in to cook with the sauce. I to keep the most amount of vits. and nuts. from
being cooked out. I know that the beef will be cooked further when being cooked with the sauce.

edit on 19-9-2013 by kimish because: (no
reason given)

Yes it makes a difference....

Longer cooking removes water and caramelises said yumminess... bringing out the flavors

Actually that Pomi stuff doesn't seem that bad... but I figured since it is tomato season...

Looks like they were shipped from Itally though... I always find Fresher is better...

I have more tomatoes in my house at the moment then I can eat in a lifetime... lol

edit on 19-9-2013 by Akragon because: (no reason given)

Oh yea when I found that brand I was super happy. I prefer to get my Italian items from Italy if possible! They are more expensive but they taste so
much better.

Do you grow tomatoes? If so you are sooooo lucky!

I have tried but it just gets too hot here and then they die. I had some on my porch a couple yrs ago that did pretty good until the landlord cut the
trees blocking the shade and then the roofers trashed my garden. I was so upset!

I live in an apt which makes it harder as well. My mom grows them in her yard but her husband is a landscaper and knows what he can and can't grow.
I got that hanging tomato plant thing and was wondering if that would work. I only paid 2 bucks for it at the flea market so if it doesn't work I
won't be too upset.

Tomatoes here, the ones I use, are about $4 a pound and when on sale they go for half that. If I could grow my own tomatoes and veggies I would be all
over it. I just don't have the room esp being in an apt and upstairs. I have a porch but there really isn't any room and the floor is big slats of
wood so everything would drain down stairs. I freak when my cat gets a piece of food down there lol. If they had told me before we picked an apt and
signed our lease that we can freely plant if we are downstairs I would have picked downstairs in a heartbeat!! I considered the downstairs end
apartments prime real estate here lol You have so much space to plant in!!

kimish
I have a question. I'm very anal about overcooking my food so in knowing that, do we necessarily need to cook this recipe for a few hours? I mean,
by doing so does it help impart the flavors better? Basically I'm just curious as to the reasoning behind it.

You can make it in an about an hour, sure. You can pretty much make it anyway you want and in any pot you choose, this is just how I prefer to make
it.

You can toss all ingredients into a large sauce pan and cook it on the stove top with a a lid, which I have done when I didn't have a crock pot big
enough. I would say I cooked it about an hour on med heat. You can't go too high with this pan or it will burn.

I used a pan like this: 6 quart Sauce Pan
I have a stainless steel Belgique one but it looks just like this. My mother in law gave me her set, she didn't like it because she kept burning
things with it. I told her she was cooking things on too high of a heat! It's a nice set and I love it. I use it for everything, they are heavy
though!

I like slow cooking because it does give it more flavor imo, it also helps it become thicker. If you just cook it for 20 mins it tends to be runny and
not as thick and then the veggies aren't cooked. I have always made red sauce in the crock pot. It smells up the house too!

When I make a meat sauce, My hamburg is still bloody when I throw it in to cook with the sauce. I to keep the most amount of vits. and nuts.
from being cooked out. I know that the beef will be cooked further when being cooked with the sauce.

edit on 19-9-2013 by kimish because: (no
reason given)

I cook the meat in the sauce pan so I can cook it with the wine and it gives it more flavor imo. Again it's just a
preference.

What about making a spaghetti sauce that is like an enchilada sauce? I dont know why I have this thing for enchilada sauce lately. I swear I could eat
it on a spoon lol When I do make it I wind up dunking tortillas in it like it's bread. lol

This content community relies on user-generated content from our member contributors. The opinions of our members are not those of site ownership who maintains strict editorial agnosticism and simply provides a collaborative venue for free expression.